Methi Thepla

Methi Thepla in Marathi



Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney

Labels:
Methi Thepla, Fenugreek Paratha

Methi Amati - Fenugreek Dal

Methichi Amati in Marathi

Serves: 3 persons


Ingredients:
1 to 1 1/2 cup finely chopped Fenugreek leaves
1/2 cup cooked Toordal
Seasoning:
1 tbsp Oil, 1/8 tsp Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida powder, 1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder OR 2-3 green Chilies, chopped
4-5 Curry Leaves
1 tsp Goda Masala
2-3 Kokum
1 tsp Jaggery
Salt to taste

Method:
1) Heat 1 tbsp Oil in a saucepan. Temper with Mustard Seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder. Add Red Chili Powder or Green chilies, curry leaves. Saute for few seconds.
2) Add finely chopped Fenugreek Leaves. Turn heat on medium. Let methi cook uncovered for approx 2-3 minutes. Now add cooked Dal. Add water according the consistency you want. Mix well over medium high heat.
3) Add Goda Masala, Kokum and bring Amati to boil. Add Salt to taste and Jaggery. Boil for approx 2-3 minutes.
Serve Methichi Amati with hot Rice with little Ghee.

Notes:
1) you can use Tamarind Pulp or Lemon Juice for sourness instead of Kokum.
2) Use any favorite masala if you don't have Goda Masala

Labels:
Methi Amti, Fenugreek Dal, Methi dal

Methi Pakoda - Fenugreek Stems Pakoda

Methichya Dethachi Bhajji in Marathi



Ingredients:
1 cup finely chopped Fenugreek Stems
1 medium onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp Wheat Flour
1 to 2 tbsp Green Chili Paste
1 tsp Cumin seeds
Salt to taste
oil for deep frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing bowl, put chopped Fenugreek stems, chopped onion, chana dal paste, green chilies paste, rice Flour, wheat Flour, cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer, heat enough oil for deep-frying. Drop the mixture in the form of small sized balls. Deep-fry till it turns golden brown.
These fritters taste great with tamarind chutney and green spicy chutney.

This is my Entry for Herb Mania - Fenugreek

Labels:
Methichi bhajji, methi Bonda, fenugreek pakoda, Methi Pakora, Methichya Dethachi Bhaji, Methi Pakoda

Methi Laddu

Methiche Ladu in Marathi

Ingredients:
50 to 75 gram Methi Powder (Ground Fenugreek Seeds)
2 Cups Whole Wheat Flour
1 Cup Grated dry Coconut
50 gram Dink (Edible Gum)
1 cup Dry dates Powder
50 gram Khaskhas (Poppy seeds) (Roasted and powdered)
2 ½ cups Powdered Sugar
2 ½ cups Pure Ghee
½-cup Dry fruits (Optional)
1 tsp Cardamom Powder

Method:
1) Roast Khaskhas and powder it.
2) Heat ½ cup pure ghee. Transfer it in a glass bowl. Soak Fenugreek powder in it for atleast 12-15 hours.
3) Roast grated dry coconut.
4) Heat 2 cups pure ghee and deep fry Dink. Keep aside fried Dink and add wheat flour.Roast until it becomes golden brown and leaves nice aroma. Turn off the heat; add Dry dates powder, soaked fenugreek powder, khaskhas powder, roasted dry coconut, cardamom powder, dry fruits, fried Dink and powdered sugar, mix all together. And make laddus (round balls) while the mixture is hot.

Note:
1) Some people like more ghee flavor, so add ½ cup hot ghee while frying wheat flour.
2) Instead of wheat flour, we can use soyabean flour, Moong dal flour according to your choice.

Labels:
Methiche Ladu, Methi Ladu, Fenugreek Seeds Laddu